Satsumaimo Gohan is a simple yet flavorful Japanese rice dish made by steaming rice with sweet potatoes, dashi, and a hint of salt. The natural sweetness of the Japanese sweet potatoes pairs beautifully with the fluffy rice, creating a comforting, nutritious, and easy-to-make meal. Perfect for fall and winter, but delicious all year round!
Sweet Potato Gohan
Difficulty: ★★★☆☆2-3
servings20
minutes40
minutesIngredients
- For the Rice:
2 cups (360ml) uncooked Japanese short-grain rice
Water, to the 2-cup mark in the rice cooker
- For the Flavoring:
1 small Japanese sweet potato (150–200g / 5–7 oz), cut into 1.5cm (½-inch) pieces
1½ tsp granulated dashi (Japanese soup stock powder) (Substitute: 1 tsp chicken bouillon powder if unavailable)
⅙ tsp salt (a small pinch)
1 tbsp mirin (Substitute: 1 tsp honey + 2 tsp water if unavailable)
- For Garnish:
Black sesame & salt mix (goma-shio), to taste (Enhances sweetness of the sweet potato!)
Directions
- Prepare the Sweet Potato
Wash the sweet potato thoroughly, removing any dirt.
Trim off any blemishes with a knife, but keep the skin on for color and texture.
Cut the sweet potato into 1.5cm (½-inch) cubes. (You can also slice it into thin rounds and quarter them.) - Remove Excess Starch
Immediately soak the sweet potato pieces in cold water for about 5 minutes. (This helps remove excess starch and prevents discoloration.)
Drain well before using. - Prepare the Rice
Rinse the rice under cold running water until the water runs clear.
Drain and transfer the rice to a rice cooker.
Add water up to the 2-cup mark in the rice cooker. - Add Seasoning & Sweet Potatoes
Stir in the dashi powder, salt, and mirin to evenly distribute the flavor.
Place the drained sweet potato pieces on top of the rice, without mixing (this keeps them from breaking apart). - Cook the Rice
Start the rice cooker and cook as usual. (For stovetop method, use a heavy-bottomed pot and simmer on low for 15 minutes, then let it steam for 10 minutes.) - Fluff & Serve
Once the rice is cooked, gently mix it with a rice paddle to evenly distribute the sweet potatoes.
Serve warm in bowls and sprinkle with black sesame salt (goma-shio) for an extra flavor boost!
Notes
- ✔ For a richer taste: Replace part of the water with dashi broth instead.
✔ For a nutty aroma: Drizzle with a few drops of toasted sesame oil before serving.
✔ For extra crunch: Add toppings like roasted chestnuts, edamame, or chopped walnuts.
✔ For a softer texture: Let the rice soak for 15–30 minutes before cooking for fluffier results.
✔ Storage: Leftover rice can be stored in an airtight container in the fridge for up to 2 days or frozen in individual portions.